Killer Quesadillas

It might seem ridiculous to offer recipes for something as simple as a quesadilla, but they’re one of the most popular items on our menu, so we have to be doing something right. When my kids were little I’d just throw quesadillas together without really thinking about it, but at the restaurants ours are consistently delicious because of the proportion of cheese (1 cup for each tortilla is just cheesy enough), the method (pan-toasting both sides of the tortilla), and the fillings and sauces (we pair meats, cremas, and salsas with the same care as we do for our tacos). This “killer” quesadilla is the house recipe we use as the foundation and then add whatever protein is asked for, be it steak, grilled chicken, spicy shrimp, or carnitas. The quesadillas that follow on this page and this page are more “specialty” quesadillas, but honestly, it’s tough to beat the simple pleasures of melty cheese in a toasty tortilla.

This recipe makes two quesadillas but can easily be doubled. If you’re making more than two quesadillas, preheat your oven to 250°F to keep the first quesadillas warm while you finish the others.

Makes 2 quesadillas

2 13-inch flour tortillas

2 cups shredded Mexican-style cheese blend, store-bought or homemade (see this page)

Optional additions: 1½ cups chopped Carne Asada (this page), Trejo’s Grilled Chicken (this page), Grilled Spicy Diablo Shrimp (this page), or Carnitas (this page)

½ cup Salsa Roja (this page)

Heat a large pan or cast-iron skillet over medium-high heat for 2 minutes. Place a tortilla in the pan and cook until it is lightly browned, about 30 seconds. Turn the tortilla over, spread 1 cup of the cheese evenly across the tortilla, then spread half of your choice of protein, if using, across the tortilla, and cook until the cheese begins to melt, about 3 minutes.

Fold the tortilla in half and cook for 45 seconds. Turn the quesadilla over and cook for another 45 seconds. Transfer it to a cutting board and slice it into 4 wedges.

Repeat with the remaining tortilla and fillings. Serve with Salsa Roja on the side.